Warrior®

Perle

Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

2 ozCascade - 6.8 AA% whole; boiled 3 min

Cascade

Spicy with citrus notes. Slightly grapefruity.

Fermentis W-34/70 Saflager W-34/70

Fermentis W-34/70 Saflager W-34/70

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

I brewed a German Pilsner and after racking to the secondary decided to make a steam beer and use the yeast from the primary. I basically copied my Thompson Point Ale and modified it to match the style. The Cascade hops were homegrown by a friend.

Hops

Warrior®

Perle

Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

1 oz

30 min

Cascade(6.8%)

Cascade

Spicy with citrus notes. Slightly grapefruity.

2 oz

3 min

Discussion

spothier

Racked to secondary

2012-11-03 12:28pm

I got a full 10 gallons of steam beer. It's probably closer to a lager as I fermented it for only a day at ale temperatures and then moved it into my garage where the temperature ranges from mid 50's to 40's. It's probably close to 45 F most of the time. It had a nice clean lager flavor and had a slight haze as I forgot to add the Irish Moss. I decided not to dry hop as most lagers aren't.